Wednesday, 18 July 2012

Chocolate & Liquorice Cookies - Improved Recipe

The cookies I had previously made, tasted good but were quite crumbly and cake like in texture. This recipe, the base of which I have adapted in several ways as I have it works the best. Their texture is cake like on the first day, but by the second day they are nice and crunchy. 

The Ingredients
125g unsalted organic butter or soya / olive spread
175g xylitol
1 medium egg
2 tsp vanilla extract
150g gluten free flour
1/2 tsp gluten free baking powder
Pinch of salt
50g xylitol chocolate
50g sugar free liqourice

The Method
Preheat oven to 190oC. Place baking parchment on a baking tray.

Sift the flour, salt and baking powder into a large mixing bowl.

Chop chocolate and liqourice into very small pieces. Then add the chocolate and liquorice in the flour and mix until evenly dispersed.

Put the xylitol, egg and vanilla into a measuring jug and mix well.

Gently melt the butter, once melted completely, add to the xylitol/egg/vanilla mixture and stir thoroughly.

Add the butter mixture to the flour mixture and stir until well and evenly combined. The result is a relatively runny mixture.

Using a dessert spoon dollop 12 lumps of cookie mixture onto the baking tray and shape into rough cookie-like shapes with your fingers. This make 12 quite large cookies, you can make 14-16 small cookies if you like, really depends on how greedy you are feeling at the time of baking.  
Precooked loveliness
Once ready place into the oven for 15-20 minutes.
Lessoned learned: don't stack cookies when they're still slightly warm - they stick together!

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